Sauce, Mustard, Basic Lc-14.8/totcondiment- mustard, sauce 2 tbs dijon mustard 2 tbs vinegar, red wine 3 tbs olive oil 3 medium scallion; finely sliced 1/2 cup sour cream salt and pepper; to taste Whisk vinegar and mustard in a bowl. Add salt and pepper. Whisk oil in slowly until oil is well blended. Add scallion and sour cream, stirring gently until well mixed. When chilled is ready to serve over cool steaks, thinly sliced. Adds a zest to any leftover cold meat, like pork, fish, chicken. Also makes a tangy dip, and adds extra flavor to vegetables. NYC Nutrition Analysis (entire recipe): water=150.2 g; calories=653; protein=4.46 g; total fat=64.69 g; carbohydrate=15.98 g; dietary fiber=1.17 g; ash=1.21 g; calcium=168.1 mg; phosphorus=117.5 mg; iron=1.07 mg; sodium=788.8 mg; potassium=319.8 mg; magnesium=28.52 mg; zinc=0.51 mg; copper=0.07 mg; manganese=0.15 mg; vitamin A=1082 IU; vitamin E=5.73 mg ATE; thiamin=0.07 mg; riboflavin=0.21 mg; niacin=0.31 mg; pantothenic acid=0.45 mg; vitamin B6=0.05 mg; folate=41.22 ug; vitamin B12=0.35 ug; vitamin C=9.45 mg; saturated fat=20.49 g; monounsaturated fat=36.82 g; polyunsaturated fat=4.33 g; cholesterol=51.06 mg; selenium=2.83 ug; refuse=0.69%; %cal as carb:prot:fat=10:3:88; WW Pts=18.22; (incomplete analysis) |
